Pages

Indian-Style Macaroni and Paneer Cheese with Spinach

One of the most interesting chapters of my highly treasured copy of Raghavan Iyer's 660 Curries is the section entitled "contemporary curries." As if his more traditional Indian recipes weren't tempting enough, the fusion-style offerings are a must try for cooks looking to spice up Western dishes. A perfect example is this spicy version of macaroni and cheese. There are infinite ways to prepare mac and cheese, but I think this must be the first time I've come across an Indian-style preparation. I honestly cannot recommend this creamy combination of pasta, paneer and spinach highly enough. Paneer lovers like myself will certainly want to give this a try.

This is a stove top version, making it a good choice for hot summer days when you really don't want to turn on the oven but can't resist serving up an old classic with a special twist. You could also try this recipe with goat cheese or Feta instead of paneer with stellar results.

A delicious "grown-up" Indian-style version of the comfort food classic, macaroni and cheese, with gentle spicing, wilted spinach, and tender pieces of soft creamy paneer cheese — this is a new classic!

Bring a large pan of water to a boil. Add the macaroni and cook according to the instructions until al dente. Drain, reserving 2 cups of the pasta cooking water. Run cold water over the macaroni, and set aside.

Heat the butter or oil in a large saucepan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to pop. Add the ginger to the pan and stir and fry for a minute or two.

Now add handfuls of the chopped spinach to the pan, stirring and frying until it starts to wilt. Continue adding handfuls to the pan, cooking and stirring, until all of the spinach is wilted.

Stir in the tomato, chilies, cayenne, turmeric, paprika, garam masala and salt. Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.

Add the reserved pasta cooking water to the pan and bring to a boil. Add the cooked macaroni and paneer. Simmer over medium-low heat, stirring occasionally, for 5 minutes. Stir in the scallions and Parmesan, and continue to simmer for another minute.

hello, i stumbled across your blog and have found a veritable goldmine :) i'm an indian living in switzerland and am constantly looking for ways to cook locally available ingredients with Indian spices. I made this for dinner tonight and it was a hit - my toddler especially loved. All her fav food (pasta, cheese, spinach) in one! thank you, lisa!

I wish paneer was more easily accessible to me! I'd love to try this. I'm definitely a macaroni and cheese lover! Your suggestion of using feta instead sounds really good too.. might have to try that. I love all the spices that are added to this too.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.